Trent's Sriachi-Spiked Chicken Wings with Blue Cheese and Celery Crudite (Emeril Lagasse) |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
|
Ingredients:
vegetable oil, for deep frying |
4 pounds chicken wings, rinsed and patted dry with paper towels |
1/2 cup sriachi chili sauce |
1/4 cup crystal hot sauce |
8 ounces butter, melted |
1/2 lemon, juiced |
1 tablespoon hot pepper sauce |
8 ounces blue cheese |
4 ounces cream cheese |
1/2 lemon, juiced |
8 ribs celery, cut on the bias into dipping-sized batons |
Directions:
1. For the wings:
2. In a deep fryer or large saucepan heat vegetable oil until a thermometer registers 35 degrees F. Fry chicken wings in batches until golden brown and wings float in the oil, about 6 to 8 minutes. Drain well on paper towels.
3. In a large bowl combine sriachi sauce, Crystal Hot Sauce, melted butter, lemon juice and hot pepper sauce. Whisk well to combine and pour over fried chicken wings. Allow to sit a few minutes before serving with BLUE CHEESE AND CELERY CRUDITE.
4. Blue Cheese and Celery Crudite:
5. In the bowl of a food processor combine blue cheese, cream cheese and lemon juice. Process until smooth and well combined. Serve with celery batons and spicy chicken wings.
6. Yield: 6 to 8 servings
|
|